Inside the Bold New Movement to Free Farm Animals From Suffering

No masks, no regrets. November 8, 2017 Top Food News [Inside the Bold New Movement to Free Farm Animals From Suffering]( When Julianne Perry first met the calf this summer, the animal was lying listlessly in a wooden crate on top of narrow slats, caked in her own dried diarrhea. Maggots crawled on her body. Just a few days old, she was emaciated. As she tried to get up, her knees buckled. “We could tell she was dangerously dehydrated,” Perry recalls. The calf’s condition, Perry says, was distressing. But perhaps even more alarming was that her crate was just one among hundreds, lined up in rows, all filled with calves. ([Mother Jones]() Monsanto created a huge dicamba problem. Now that problem might be driving sales. ([Mother Jones]() The GOP's plan to bring in more migrant workers. But for way less pay. ([Mother Jones]() To feed the world, turn to Aztec pigweed? Scientists turn to new ideas to feed our booming global population. ([Thomson Reuters Foundation]() The end of "organic" as we know it? A new USDA decision about hydroponics rattles the industry. ([The New Food Economy]() Learning history through seeds. "They're little artifacts, each one of them." ([NPR's The Salt]() —ADVERTISEMENT— Support hard-hitting journalism. If you value what you read from Mother Jones and want to see more of it, please make a tax-deductible [one-time]( or [monthly donation]( today and help fund our unrelenting, nonprofit journalism. This Week in Podcasts When a gift of magical sourdough starter lands on Lois’ lap, she rolls up her sleeves and learns how to bake. Secretive, invite-only farmers markets and oblique cheese mongers soon enter the picture. Robin Sloan's new novel Sourdough is San Francisco on the nose. And Sloan peppers the brisk, entertaining story with [plenty of food trend send-ups]( that any Bay Area local will be able to identify faster than you can say “locally sourced kombucha.” Hear it on Mother Jones Bite, episode 43: "[Robin Sloan's Hilarious and Bizarre Food Novel](" Drop everything and cook. After Hurricane Harvey hits, a restaurant couple changes plans. ([Gravy]() The big oyster. How the mollusk helped create New York City. ([99% Invisible]() Exclusive to Newsletter Subscribers "Broccoli is a somewhat loathed vegetable, probably because it’s often steamed to the mush phase and spiced with little more than a squeeze of lemon. This is a dish to convert the broccoli-skeptical." Mother Jones food and agriculture correspondent Tom Philpott promises to make anyone a broccoli lover: "In this technique, you roast the humble crucifer until it still retains some crunch, but it is lightly browned in spots. The caramelization concentrates the sugars, bringing out broccoli’s hidden sweetness. You balance that sweetness with plenty of garlic, hot pepper, olive oil, and a dash of something acidic, either lemon juice or vinegar. And while it works well as a side, you can also turn it into dinner by tossing it with pasta, parsley, toasted walnuts, and grated hard cheese. Roasted Broccoli with Garlic and Chili Pepper Serves four as a side Ingredients 2 big heads of broccoli Extra-virgin olive oil Sea salt Freshly ground black pepper 3 cloves of garlic 1 fresh red-hot chili pepper; or a good pinch of crushed chili flakes A lemon for squeezing; or red wine vinegar Directions Preheat oven to 375 degrees. Cut the broccoli florets into more-or-less bite-sized pieces, and add to a bowl large enough to comfortably accommodate them. You’ll have plenty of stem left over—and the stem has good flavor. So thinly slice a bit of the stem, starting from the floret side, and add it to the bowl with the florets. About an inch’s worth of sliced stem from each broccoli head will do. Add a couple of glugs of olive oil to the bowl, and then a good pinch of sea salt and several grinds of black pepper. Using your hands, toss the broccoli pieces well, making sure they’re evenly coated with the olive oil and seasonings. Add the seasoned broccoli to a roasting pan or oven-proof skillet large enough to accommodate them in a single layer. Place it in the preheated oven and roast for 10-15 minutes. Meanwhile, finely mince the garlic and (if using) the fresh chili pepper. When the florets have just begun to brown, remove the pan from the oven and add add the minced garlic and chili pepper (or dried chili flakes). Toss well with a spatula, and return pan to the oven for another couple of minutes. The broccoli pieces are done when the florets are browned in spots but still slightly crunchy. Finish with a few dashes of vinegar or freshly squeezed lemon juice, and taste for salt. This dish can be made ahead several hours and is just fine served room temperature. That's all, folks! We'll be back next Wednesday with more. —[Maddie]( and [Kiera]( Questions/concerns/feedback? Email [newsletters@motherjones.com](. Hungry for more food news? Follow Mother Jones Food on [Twitter]( and [Facebook](. Did someone forward this to you? [Click here]( to sign up to get more Food for Thought in your inbox! —ADVERTISEMENT— Food for Thought comes to you from Mother Jones, an award-winning, nonprofit investigative journalism organization. [Donate]( [Mother Jones Store]( This email was sent to {EMAIL} by newsletters@motherjones.com Mother Jones | 222 Sutter Street, #600 San Francisco, CA USA 94108 [Advertise]( | [Edit Profile]( | [Email Preferences](